Garlic Parmesan Chicken and Potatoes (Print version)

Crispy potatoes and tender chicken baked with a savory garlic Parmesan coating for an easy, satisfying meal.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Potatoes

05 - 1.5 lbs baby gold potatoes, quartered
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper

→ Garlic Parmesan Coating

09 - 5 cloves garlic, minced
10 - 1/2 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon smoked paprika
13 - 2 tablespoons chopped fresh parsley

→ Optional Garnish

14 - Extra grated Parmesan cheese
15 - Chopped fresh parsley

# Method:

01 - Preheat your oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, toss the quartered potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread evenly on the prepared baking sheet.
03 - In the same bowl, coat the chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
04 - Arrange the chicken breasts on top of the potatoes.
05 - In a small bowl, combine the minced garlic, grated Parmesan, Italian herbs, smoked paprika, and chopped parsley.
06 - Sprinkle the garlic Parmesan mixture evenly over the chicken and potatoes.
07 - Bake for 40 to 45 minutes, or until the chicken is cooked through (internal temperature 165°F) and the potatoes are golden and tender.
08 - For a crispier topping, broil for 2 to 3 minutes at the end of cooking.
09 - Remove from the oven. Garnish with extra Parmesan and parsley as desired. Serve hot.

# Expert advice:

01 -
  • Everything cooks on one pan, which means maximum flavor with minimum cleanup afterwards
  • The garlic Parmesan crust creates this incredible contrast against the tender chicken meat
  • It comes together in about an hour but tastes like something that took much longer
02 -
  • Dont skip lining your baking sheet with parchment paper unless you love scrubbing baked-on cheese off metal
  • If your chicken breasts are particularly thick, slice them horizontally or pound them to ensure even cooking
  • The broiler step at the end is entirely optional but creates this restaurant-worthy golden crust
03 -
  • Let the chicken rest for 5 minutes before slicing so all those juices stay where they belong
  • If you remember, marinate the chicken in the olive oil, garlic, and herbs for an hour before cooking for even deeper flavor

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